What is a Simple Chocolate Strudel? Let me explain. I’d seen something like this circulating on a few social media sites. When I tried it, I liked the concept but I thought it lacked something. After a bit of experimenting, I came up with something that knocked the socks off of my tasters.
Now, let’s get started on another recipe in my puff pastry series.
Simple Chocolate Strudel
Ingredients: Makes 12 to 16 servings.
- 1 cup granulated sugar
- ⅛ teaspoon Kosher salt
- 1 teaspoon cinnamon
- 1 full sheet of puff pastry defrosted (10″ x 15″)
- 2 Ritter Sport/Dark Chocolate with Whole Hazelnuts
- Chopped nuts of your choice
- Optional: Cut decorative shapes from the leftover dough and place them on top.
Defrost the puff pastry per the package instructions. Preheat the oven to 400° F.
In a small bowl, combine the sugar, cinnamon, and salt. Take half the sugar mixture and spread it on a flat clean surface. Unfold the sheet of puff pastry on top of the sugar. Generously spread a good portion of the sugar mixture on top, spreading it as evenly as possible over the puff pastry. Gently roll the pastry until the sugar is embedded on both sides.
Place the 2 chocolate bars,end to end, in the center of the puff pastry. Note: In the next step when cutting, leave a margin around the candy bar that’s the height of the candy bar.) Using a sharp paring knife, cut the puff pastry at the top and bottom of the candy creating a flap. Cut 1-inch diagonal lines along each side of the chocolate bar. Remove the corner pieces. Fold the two flaps pieces over each end of the two candy bar.
Starting from the top, alternate the side strips, right and left, until you’ve formed a braided bundle. Near the end, cut off a bit of the pastry strips, fold the final piece over the bundle to seal the package and cut off any excess. Using a long spatula, carefully move the braided bundle to a Silpat or parchment paper lined baking sheet. Sprinkle the top of the bundle with a bit of leftover sugar mixture. Place in the bundle in the refrigerator to chill for 30 minutes.
Bake for 20 to 25 minutes or until golden brown. Sprinkle the chopped nuts over the top in the last 2 to 3 minutes of baking.
Allow the Simple Chocolate Strudel to cool for about 15 to 20 minutes. Cut the simple chocolate strudel into strips and then cut the strips in half, making bite size pieces and serve.
Notes: You can use a favorite thick chocolate bar with nuts. I prefer using the Ritter Sport/Dark Chocolate with Whole Hazelnuts bars. Two of them are just the right of amount of chocolate with hazelnuts offering a nice crunch. When preparing the puff pastry, it’s very important to leave a margin that’s the height of the candy bar so that the dough completely wraps around covering the chocolate bars. If you cut it all the way to the candy bar, chocolate will ooze out when baking. It’s as if you’re wrapping a package where only the very top has open slits. Adding nuts on top towards the end of the baking prevents them from burning. If you aren’t a fan of cinnamon, then leave it out. It will work just as well.
I wasn’t sure what to call this recipe. My friend was the one who suggested the name. Regardless of what we call it, this super simple chocolate strudel is to die for. It’s a great make-ahead recipe that will wow anyone you serve it to. If you need a special dessert for a crowd, make two or three and bake them at the same time. Now that would be a fun thing to do.
Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Simple Chocolate Strudel” below. 🙂